Making Your Own Flavored Pink Himalayan Gourmet Salts

If you read my blog articles and recipes, you will find one of my most "harped on" whole foods is Pink Himalayan Salt, especially how I think it is superior to sea salt

An amazing whole food, with 84 minerals in perfect balance, in its pristine condition from when it was created 250,000,000 years ago. This ain't your mamma's Morton Salt!!

I ran across this great article to make Pink Himalayan Salt even better, by creating your own Pink Himalayan Flavored Salts……

Chile-Lime-Pimentòn Salt

1/4 cup salt
1 teaspoon organic red pepper flakes
1 teaspoon organic dried lime zest
1/4 teaspoon organic pimentòn (smoked paprika)

 

Directions

Mix all ingredients well with your fingers, a mortar & pestle, or in a spice grinder but be careful not to pulverize the salt. Taste and adjust seasonings, if desired. Store in an airtight container. Allow salt to sit for one day before using for flavors to combine.

Look at recipes such this as starting points to experiment with your favorite spices.

Note that these salts won't work with your standard salt shaker, due to large chunks, you have to come up with your own creative approach. I might suggest a cool glass container and some very small spoon, to show off the amazing colors of your creation!!

Mesquite-Porcini (or your favorite mushroom) Salt

You’ll need a stovetop smoker for this, or you can throw it in the top of a regular smoker if you have one going for other purposes. Easiest of all would be to purchase smoked salt, but where’s the fun in the that?

1/4 cup salt
1 tablespoon mesquite chips for stovetop smoker
2-3 teaspoons ground porcini (or your favorite) mushrooms

(For dried porcini mushrooms, brushed well to remove dirt, then ground finely in a spice grinder.)

 

Directions

Set up your stovetop smoker according to instructions. Place salt in single layer on a piece of foil folded up at the edges. Smoke for 10-15 minutes, remove salt from smoker and allow to cool before proceeding.

Mix smoked salt and ground porcinis with your fingers, a mortar & pestle or in a spice grinder, but be careful not to pulverize the salt. Taste and adjust seasonings, if desired. Store in an airtight container. Allow salt to sit for one day before using for flavors to combine.

Note that these salts won't work with your standard salt shaker, due to large chunks, I am now creating some salts that work in a salt grinder, my online salt company has larger grains for salt grinders!!

Chipotle-Orange (or your favorite citrus) Salt

If you grind your own chipotles, be sure to let the dust settle before opening your spice grinder. Just a friendly warning from someone who didn’t.

1/4 cup salt
1-2 teaspoons ground chipotle chiles
2 teaspoons dried organic orange (or organic lemon or lime) zest

Mix all ingredients well with your fingers, a mortar & pestle or in a spice grinder, but be careful not to pulverize the salt. Taste and adjust seasonings, if desired. Store in an airtight container. Allow salt to sit for one day before using for flavors to combine.

Note that these salts won't work with your standard salt shaker, due to large chunks, I am now creating some salts that work in a salt grinder, my online salt company has larger grains for salt grinders!!

I'm looking for a slick, kinda macho, 6 pack of glass containers for the table, so guests can choose from spicy, to fruity, to "herby", if that's a word…..style points man, style points  🙂

If you wanna come over the the "path of light" and get into Pink Himalayan Salt, there is a great online store called the Salt Works.

They have Pink Himalayan Salt in several grains from fine grain to 4 or 5 various degrees of coarse (for salt grinders, which is no less than awesome), to rock salt for bathing. Although I recommend Himalayan, they also have a great selection of other bulk gourmet salts .

Note: Someone made the comment in one of my other articles that Pink Himalayan Salt doesn't contain Iodine. I actually haven't had time to research that yet. Iodine is very important for the body, but the problem is we get too much Iodine and sodium from table salt.

To me it's, almost like asking the question "is water bad for you if there us no flouride in it?" I trust nature..if it wanted iodine in this amazing salt, then it would be there, or nature is assuming we will get iodine elsewhere….naturally.

 

recipes and photography courtesy of the Minimally Invasive Blogspot

 

~stay healthy~

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You might also like

 

Why I think Pink Himalayan Salt is Superior to Sea Salt                                  Grilling On Pink Himalayan Salt Slabs !!!!

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click here or the photo below to see all my articles in "The Healthy Chef's Corner"

6 Responses

05.14.14

OK, just to let you know, I am absolutely LOVING your 'Healthy Chef's Corner', 'Dinner and a Movie' and 'The Wonderlust Food Diaries' sections (see I told you I'm going from page to page – only thing I adore more than writing is reading). My friends are getting sick of me since I've been sharing pages from your blog all day via Facebook. SMH :-). 
I am 'in love' with this blog!

05.14.14

I guess this makes you my number one fan!!! Just curious which Dinner and a Movie and Wanderlust was your fav? (this is my only time to “pick the mind” of a reader)…………..you’re funny BTW 🙂 Glad you like the Chef’s cookbook. I got some hate mail and some cancelled subscriptions when I did that “Dressed to Grill” with grilling on Pink Himalayan Salt Slabs, but I told some folks they can Kiss my a……. (click on that post and you will see what I mean)………..

07.14.16

Hi, I am wondering if you smoked coarse grain or fine grain salt in the mesquite porchini blend. The picture looks like fine grain, but I am not a 100% sure. The recipe looks great, and I can't wait to give this as favors at our wedding. Thanks so much! Janice

 

 

07.14.16

Hi Janice,

I normally get the coarse grains because I like to grind my salt from a from a grinder.

Doug at Gaia Health Blog

03.11.18

I cant wait to try these flavored Himalayan salt recipe. Much thanks to you for sharing. I have a question pls: how long can I keep them?

Al the best,

C

03.11.18

Hi Cherry,

I’m only guessing, but I think you can keep them indefinitely. I made a batch once and was using it a whole year, With Dry ingredients, there should be no issues.

They make great Xmas gifts also for holistic family and friends!!!!!

Doug At GAIA Health Blog

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